Post navigation

About a month ago I was at Bloomingdale’s at The Shops at Riverside in Northern New Jersey to do a food demonstration for a women’s event. I was asked to feature recipes that would be great for Thanksgiving, but with a healthy lean. So, I cooked up a Winter Squash & Pepper Soup recipe. The soup was one of three recipes I prepared that evening. Needless to say, that soup stole the show.

So, as we are nearing the Thanksgiving holiday, I wanted to make the recipe available so you can add some seasonal warmth to your holiday table. And who doesn’t love butternut squash with its savory, rich, and creamy flesh?

Check out the recipe below for the perfect start to your Thanksgiving eats!

Winter Squash & Pepper Soup

2 medium butternut squash, rough cubed

2 yellow bell peppers, rough cubed

1 medium sweet onion, rough cubed

1 cup light cream

1 tablespoons pumpkin seeds, roasted and shelled

1/3 teaspoons ground allspice

sea salt to taste

ground black pepper to taste

water (to cover)

Method

Place butternut squash, bell pepper and onion in a large dutch oven, cover with water, and bring to boil. Boil for about 20 minutes.

Remove from stove and let cool. Do not discard water!

Using a blender, in batches, add cooked butternut squash, bell pepper, onion and water from boiling, and puree.

The hot days of summer can be a petri dish for food contamination. From transporting food in a hot vehicle to leaving goods out too long on the countertop, items can quickly go bad. As we near the start of the season, I think it prudent to share some useful food safety tips to keep you healthy this summer.

Keep in mind that:

When shopping use a cooler or insulated bag to store products until you arrive home. Goods such as dairy, meat, poultry and seafood can see a quick drop in temperature during the time it takes to shop, check out, and make the trip home. Additionally, unless items are being ‘held’ properly, do not stop for other errands, further delaying the time it takes to get food items into the appropriate storage unit.

It’s best to store meat in the lower section of the refrigerator. This minimizes the risk of ‘wet’ items dripping or spilling down and onto other foods, especially foods that are ready-to-eat and therefore do not require cooking or rinsing.

Wash foods properly where needed and as recommended.

When it comes to food safety, the old rule for thawing frozen foods still apply. Thaw items in the refrigerator. Just plan ahead and allow plenty of time.

I recommend that you cook ground meats within two days of purchase. If you do not plan on cooking it right away freeze it immediately.

Cross contamination can easily occur but can just as easily be avoided. Some simple things to remember here is prep dry good first, then fruits and vegetables, and leave meats, fish, and things of that sort for last. Use a separate knife and cutting board for each item. And be sure to disinfect surface area in between. Being diligent here can prevent contamination from salmonella and other bacteria.

Foods should not be kept too close to a hot grill for an extended period as the heat of the grill can induce early spoilage. Instead, place creamy and cheese-based foods like dressings, potato salad and the like on a separate surface and away from grilling area. Similarly, keep hot things hot and cold things cold.

It’s best to cook meats and fish all the way through. I know for some, foods done rare are simply divine. That’s just how you like it. However, undercooking can cause foodborne illness from parasites, etc. To prevent this, cook foods to an acceptable temperature. Invest in a food thermometer. And use it!

Again, the warm weather brings its own set of risks and hazards. Get cooking with these recommended food safety tips to keep you healthy this summer so you can eat your heart out worry free. Click on the link below for specific temperature guidelines and other useful resources.

Looking for a flavorful yet light brunch idea? Try this Spinach & Salmon Pastry recipe. I made it recently at a cooking demonstration class at Bloomingdale’s. It’s easy to make and delightfully delicious!

SPINACH & SALMON PASTRY

Ingredients

Spinach & Salmon Pastry

1-17.3oz Pkg Puff Pastry Sheets

½ lb Smoked Salmon

10oz Pkg Baby Spinach

1/3 Tsp Roasted Garlic Powder

3 Tbsp Olive Oil

3oz Feta Cheese

Pinch Sea Salt

Pinch Ground Black Pepper

Dill leaves

Method

Pre-heat oven to 400 degrees

Remove smoked salmon from refrigerator and let sit for 30 minutes

Thaw Pastry Sheets (on a floured cutting board for about 20 minutes)

Chop Spinach (rough chop)

Combine olive oil, feta, garlic, salt and pepper in a large bowl mixing together using a fork

How fitting to be discussing sugars and alternative sweeteners on Valentine’s Day, a time when candy, chocolate, cake or some other sugary treat is the order of the day. But, in a recent article from Specialty Foods Association, Americans are not retreating when it comes to cutting back on the amount of sugar they consume. Where does that leave things?

There’s no substitute for taste. But with shifting attitudes towards a healthier lifestyle, sweeteners increasingly leave a bad taste. The good news is new label laws on nutritional values are providing additional information as well as clarity. This move, too, is a growing trend in the food and beverage industry.

For the average consumer, however, it can be confusing deciding what’s good or even better for you, what product is natural, which ones are actually sugar-free, and so on. Attempting to figure that out as you shop is not as easy as it seems.

On this Valentine’s Day, I’m gifting you this handy resource to help educate you on the types of sugars and alternative sweeteners on the market. The next time you take a trip to the grocer’s you’ll be better prepared to pick the product that’s right for you.

The name Jackfruit has been popping up lately. Do you know what a Jackfruit is? If not you should. Recent trend reports suggest it might become a staple at the breakfast and dinner tables. As someone who grew up eating Jackfruit like Americans eat apple, I can assure you if this trend holds true you’re hitting the jackpot with jackfruit. Big time!

Jackfruit is an oversized fruit with a yellowish-green bumpy skin, with yellow fleshy pods on the inside. Both the flesh and seeds are edible. The flesh is firm, sweet and flavorful, and tastes like a bunch of tropical fruits rolled into one. The seeds are just as yummy when roasted.

But one thing stood out to me when I read a recent article. So many of the foods I grew up on are now all the rage. Avocado, Coconut, Pomegranate are fruits I devoured as a child. Every yard had some sort of fruit tree in it so there was easy access. As a matter of fact, these fruits were so plentiful that many times they had fallen off the tree and you were doing yourself or someone a favor picking them up off the ground. Seriously, that’s how abundant these superfoods were. And, no doubt, still are.

As I said, I grew up on these. Jackfruit is no different. I was so excited when I came across another article from Whole Foods that I contacted them immediately to see if they had it in store. And they do!

I will be updating this post as soon as I get my paws on some Jackfruit. Please post your comments if you’re trying it for the first time or if your first bite brings back memories of childhood days.

There’s no shortage of predictions for 2017. From cool tech and funky fashion to moody color palettes, forecasters have weighed in on what we can all look forward to in the new year. On the culinary side, researchers and retailers are anticipating a rise for Coconut.

Given the coconut water craze of the last few years, one would think this hard-shelled fruit would have lost her luster by now. Not so. When it comes to food, apparently, there’s always room to grow, even in a seemingly saturated marketplace. The verdict: coconut set to sale higher in 2017!

Coconut

Consumers have had their eye on healthy, organic, cholesterol-free coconut for some time. But how familiar are most with edible coconut – that is, beyond the bars, water and infused products? Here’s a look at some that have been on store shelves for ever, some newer to the marketplace, and what’s projected to give foodies a run for their money.

Coconut Milk

Coconut Milk is a staple in Caribbean cooking. Made from the ‘meat’ of the coconut, the milk is creamy and rich in texture. In Jamaica for example, coconut has never been reserved just for drinking. Coconut milk is used in dishes like Rice & Peas, and in other savory delights of fish, stews, and more. Coconut milk is also a gem in Asian cuisine and is part and parcel in curry and other dishes.

Coconut Cream

Coconut Cream as the name suggests is a creamier, more concentrated version of coconut milk and is used for similar purposes. Both the milk and cream form of coconut has been around for a very long time.

Coconut Sugar

Although Coconut Sugar has been popular in other cultures, its rise in the United States is relatively recent. Also referred to as Coconut Palm Sugar, it is mild in taste, has slightly fewer calories than refined sugar, and is regarded as an alternative sweetener. Coconut Sugar is a good source of potassium, zinc and other vitamins and minerals, and goes great in tea, coffee and other beverages that require sweetening. It also serves as a sugar substitute in baking.

Coconut Flour

Although it doesn’t fully replace wheat and grain-based flours, coconut flour is a great partial substitute in baking. Made from the ‘dried’ coconut (oil and fat removed), the flour is high in fiber and protein. Best of all, it is naturally gluten-free.

Coconut Butter

Coconut butter – not to be confused with coco butter, is the smooth, creamy and spreadable finish of the flesh of the coconut. It can be used in place of butter, cream cheese and other spreads. It is decadent, adding amazing taste and texture to smoothies, shakes, and sauces.

What’s on tap for next year? Whole foods and exotic foods! Organic, raw, plant-based fruits and veggies like coconut!

Doing everything yourself is typically not a good idea. Add in the hectic pace of the holidays and you have a recipe for disaster.

In today’s marketplace, more companies exist than ever before to help busy consumers manage the times, seasons and events in their lives. This time of year in particular can be downright daunting. The triple crownof holidays as I refer to them – Thanksgiving, Christmas and New Year’s – while filled with food, drink and merriment, might leave a bitter taste in your mouth when you consider all that has to get done. How then do you stop the madness from wreaking havoc in your life? You hire for the holidays!

Here are three great reasons why outsourcing is one of the best gifts you can give yourself:

Time

Simply put, hiring a service or company saves you time. And who doesn’t want more of that? The older you get you realize just how precious time is; you can’t stop it, you can’t reverse it, it travels at warp speed, and more importantly, no one knows how much of it they have. Free up time to enjoy the things that matter most and hire for the things you can.

Personalized Service

Any way you want it that’s the way you need it! This line is part of the lyrics from a song by the band Journey, but it is also the embodiment of personalized, experiential service. It’s catering to a client’s specific wishes. The date, time and place of your choosing, with all the accompaniments you desire in a special event. It’s like being queen – or king for a day. You can’t top that!

Elevated Experience

When it comes to going hire for the holidays, having a professional do the work takes things to a whole other level. Professionals bring more to the table – it’s what they do. It’s why you hire them. More expertise, more experience, more knowledge. And you get to tap all of that.

Calling on the pros also elevates the quality of the experience for both you and your guests. For attendees, it’s a statement that highlights the superior service that lies ahead. For you, it’s no more missing out on the actual event. Instead or running around like a chicken with your head cutoff, you get the best of both worlds; playing host while partaking in the festivities like any other attendee.

Think of all the experiential services that exist today? From a culinary standpoint, there’s food shopping, meal delivery, meal kits, private chef and so much more. Then think of all the moments you miss tending to things that would be better off in someone else’s hands. Being present, without being present robs you from truly enjoying the occasion.

Of course there are costs involved. But the value far outweighs the price tag. So, this season pay yourself first by paying a professional to serve you. It’s our labor of love.

It’s been said it’s not how you start but how you finish. It was last Sunday, October 9th at about 11:30am when I began loading my truck to head to Short Hills, New Jersey. I was on my way to Williams-Sonoma to teach a cooking demonstration.

The rain fell steadily as my son Robert and I packed up to leave. It wasn’t long before we were on our way. As we entered the New Jersey Turnpike, the rain began to pour. It did so the entire ride. Right up until the moment we exited the highway. What was a continuous shower for over an hour, subsided into a light mist.

The parking lots around the mall were fuller than expected. We entered Williams-Sonoma to tens of busy shoppers.

Cabbage Confetti

I began staging the countertop near the stove. My theme was Falsetto Cooking Demo: Fall Flavors that Make Your Mouth Sing. The menu featured Cabbage Confetti, a flavorful dish made with green cabbage, carrots, bell peppers, fresh thyme, a few spices, oil and water. Also on the menu was Sesame Chicken, an easy-to-make savory, Asian-style dish. I also brought along a couple dozen of my Rum Cupcakes. I hardly ever leave home without them.

The ingredients were laid out, so too were serving platters, pots and pans, and everything necessary for a successful demo event.

The class got underway with much chopping, slicing, shredding and seasoning. As the flame kicked underneath the frying pans, the fragrant flavor of freshly prepared food found its way out and into the mall. Within a few toss of the cabbage the demo area was littered with onlookers.

I cooked and served cabbage, chicken and cupcakes to an uber-satisfied crowd.

A dreary and damp day had turned sunny side up. We walked out of Williams-Sonoma and into a blindingly bright Sunday afternoon. It was a remarkable day from start to finish.

It’s nice to be noticed. And when an alumni is recognized by her alma mater it’s that much more special.

In July JADE Jamaican Grill participated in two events at the Democratic National Convention. Our selection and subsequent involvement garnered numerous mentions. The latest – a featured article by SUNY New Paltz News published August 31, 2016 in the alumni newsletter. Read our story here.

Visit our gallery for more photos of our grand showing at the Media Party at Citizens Bank Park on July 23, 2016 and the Welcome Delegate Reception at the Kimmel Center for Performing Arts on July 24th.

This wasn’t my first time on television or at FOX 29 News for that matter. I’d been on with host Mike Jerrick and his colleagues numerous times over the years. But this particular appearance with Jerrick and his co-host Alex Holley took the cake!

Here I was – one of a select group of small business food vendors chosen to provide tantalizing tastes at this major national event. And not just one event either. JADE was selected for two; the Media Party on Saturday, July 23rd at Citizens Bank Park and the Welcome Delegate Party at the Kimmel Center for the Performing Arts on Sunday, July 24th.

So a few days prior to the start of the convention I took the opportunity to air things out on live television by showcasing the bites JADE would be serving at the DNC. Let’s just say our hosts could not keep their forks or fingers off the food. I mean chunks of spicy Jerk Pork and heaps of savory Rice and Peas disappearing in plain view. You can’t make this stuff up. See for yourself.